A Day In My Life + Chicken With 40 Cloves of Garlic!
In this episode we are shopping for plants, tackling household chores, playing the piano, and making a FABULOUS French dinner. Thank you for spending time with me!
Carrot Top Pesto Recipe:
Pain de Mie (French Sandwich Bread) Recipe:
Chicken with 40 Cloves of Garlic Recipe:
*Goblet Glasses for Iced Tea:
*Bench Scraper:
*Tea Strainers (set of 4):
*Electric Kettle:
*Digital Scale:
*Oven Gloves:
*Wooden Serving Tray:
*Links are affiliate links. I only recommend products that I use and love!
Kevin Lee Jacobs
Box 742
Valatie, NY 12184
40 Garlic Clove Chicken
One of my favourite chicken dishes, easy to do and so full of flavour! Full Recipe at
40 Clove Chicken
This decadent delicious pan chicken recipe features our brand new Black Garlic & Carolina Reaper Hot Sauce will knock your socks off. #teambravado
Full recipe:
Link to purchase Black Garlic & Carolina Reaper Hot Sauce:
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INGREDIENTS:
2.5 lbs Chicken thighs, skin on
1 oz Bravado Spice Black Garlic & Carolina Reaper Hot Sauce
1/2 c Chardonnay
1 tbsp Salted butter
40 Cloves of garlic, peeled
1/4 c lb Olive oil
1 c Heavy Cream
Salt, pepper
STEPS:
1. In a large heavy skillet or casserole pot, heat oil to medium heat.
2. Place the chicken thighs skin side down in the pan, season with a couple pinches of salt & pepper and sear until the skin starts to get brown and crispy. Lots of the fat will render out as well. Flip and sear the other side as well, then remove from the pan.
3. Add the butter to the pan and then the 40 cloves of garlic. Brown the garlic. If there is too much oil in the pan, remove the excess.
4. Deglaze the pan with the wine and, with a wooden spoon, taking care to get the bits stuck to the bottom of the pan. Simmer over low heat and then add the heavy cream and Bravado Spice Black Garlic & Carolina Reaper Hot Sauce. Stir
5. Add the chicken back to the pan and coat well in the pan sauce. Cook until the chicken is completely cooked through and serve.
Soul-Warming Dinner: Chicken with 40 Cloves of Garlic
A lightning-fast French dinner, perfect for wintertime (or anytime). The garlic becomes sweet and buttery as it cooks. I like to spread the garlic on slices of a crusty baguette. Printable recipe is on my website here:
Chicken with 40 Cloves of Garlic
Chicken with 40 Cloves of Garlic is a classic French dish, yes with 40 cloves of garlic, no more no less. Although it may seem like a lot of garlic, it mellows in flavor as it cooks and you end up with mild, buttery garlic and a moist and delicious chicken! A must try!
PRINT THE RECIPE:
40 Clove Garlic Chicken and Potatoes
40 Clove Garlic Chicken and Potatoes with Cream Sauce has totally and completely rocked my world. We are obsessed with this Chicken with 40 Cloves of Garlic! Garlic Chicken and Potatoes with Cream Sauce is all the rage right now…so why not add some garlic (or 40 cloves of garlic, to be exact) for the ultimate Garlic Chicken and Potatoes? This is the best chicken recipe of all time!
INGREDIENTS & INSTRUCTIONS:
INGREDIENTS
2 pounds chicken thighs boneless/skinless *see note
3-4 whole garlic 40 cloves, peeled, or store-bought Fresh Peeled Garlic in a bag or jar (check with your grocer).
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
2 tablespoons good Brandy or Cognac
1½ cups dry white wine
1 tablespoon fresh thyme leaves
½ teaspoon dried tarragon
1½ pounds Baby Yukons or Baby Red Potatoes scrubbed & halved (any extra large baby potatoes, cut into fourths)
FOR THE WHITE WINE CREAM SAUCE:
2 tablespoons all-purpose flour
¼ cup heavy cream
2 tablespoons good Brandy or Cognac
¼ cup white wine
kosher salt & freshly ground black pepper to taste
Crusty baguette for serving
INSTRUCTIONS
If using fresh garlic, bring a medium pot of water to a boil. Separate the garlic into individual cloves and drop them into the boiling water for 1 minute. Transfer garlic to a paper towel and peel. Set aside.
Dry the chicken thighs with paper towels and sprinkle both sides, liberally, with 1 teaspoon kosher salt & ½ teaspoon freshly ground black pepper.
Scrub the potatoes and place them in a large bowl. Sprinkle with 1-teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Mix well and set aside.
In a large Dutch oven or large, deep skillet, heat the butter and oil over MEDIUM-HIGH heat. In batches, sauté the chicken on both sides until nicely browned (about 4-5 minutes per side). If the oil and butter begin to burn, lower the temperature to MEDIUM OR MEDIUM-LOW. As the chicken cooks, transfer the seared chicken to a large plate. Repeat until all chicken has been seared.
Once all chicken has been cooked, add the garlic cloves to the fat in the skillet. Set the temperature to LOW, sauté the garlic cloves, stirring often, 3-5 minutes or until they are evenly browned.
Add 2 tablespoons Brandy and 1½ cups white wine and scrape the browned bits from the bottom of the pan. Bring the liquid to a boil.
Return the chicken thighs to the Dutch oven or skillet and add the potatoes, sprinkle with the thyme & tarragon. Cover and simmer over LOW heat for 30-40 minutes or until chicken is done and potatoes are fork-tender.
Transfer the chicken and potatoes to a serving platter and cover with foil to keep warm.
TO MAKE THE WHITE WINE CREAM SAUCE:
In a small bowl, whisk ½ cup skillet sauce with the flour and then whisk it back into the sauce in the skillet/pot. Turn heat to MEDIUM add the ¼ cup cream, remaining 2 tablespoons Brandy and ¼ cup white wine.
Season to taste with kosher salt & black pepper.
Reduce the heat to LOW and cook 3-5 minutes or until sauce is creamy and smooth and reaches the desired consistency.
To serve, pour the sauce over the chicken and the potatoes and…
Serve with hot, crusty bread/baguette for dipping in the sauce.
Enjoy!